You want it to be right on the borderline between crumbly and a clump of dough. Slowly add the water-vinegar mixture to the flour meal, pulsing until the dough starts to come together. Measure out 1/4 cup of water from your chilled bowl of ice water, then add the vinegar to the water. Pulse until it looks like a coarse meal (the old way is to say ‘alligator’ six times) and the butter is in tiny pieces but still very visible. Pulse a few times to blend, then add the chilled butter. (4 ½ oz.) cold unsalted butter, cut into cubesĪbout 30 minutes before you plan to make the crust, throw butter and a bowl of iced water in the freezer.Ĭombine the flour, sugar, and salt in a food processor. Top with whipped or ice cream.ġ 1/2 cups all-purpose flour (I’ve tried soft pastry flour and white whole wheat it never works as well as just plain ol’ flour)ĩ Tbsp. Slice with sharp knife and use pie server to aid transfer of servings, as the pie will be looser than pies made with cooked fruit. Chill well, at least an hour before serving. Stir gently to combine with sauce, trying not to break berries. Pour cooled sauce over top of rest of fresh berries in a large bowl. Your goal is to have a fresh tasting pie, not cooked, but blueberries benefit from a little taming.) (Whoa!! A note from our sponsor about blueberries: You might want to add the fresh blueberries to the hot slurry mix instead of waiting for it to cool down so they soften a bit. When thick, remove from heat and cool to room temperature. When berries are boiling, add sugar mixture to berries, stirring constantly for one minute to set the starch and thicken the juice. In a small bowl, mix Clear Gel and sugar. In a small saucepan, combine 2 cups of berries and water. The day before or several hours before you assemble the pie: prebake and cool a 9-inch pie crust. 1 prebaked and cooled pie shell (see recipe below).5-6 cups fresh haskapberries, blueberries, blackberries, boysenberries, or any juicy berry.You’ll also need to buy some Clear Jel, a modified food starch that doesn’t break down after time, like corn starch does you might substitute corn starch for less satisfactory results. Plan ahead: the pie crust, the berry sauce, and the finished pie all need to be chilled before serving.
Why am I so convinced this is the way to go? Ah yes, my juice factory with the last haskapberry pie I made: The main idea is to showcase the raw berry flavor and texture, but hold together the filling with a “paste” of cooked berries with a little thickener added. This recipe is an adaptation of my blackberry pie recipe, but it works for haskaps and all juicy berries, really. The berries sweetened and softened on the bushes, too, making even the annoyingly clingiest bush easy to pick. Not bad for a crop that ripened in the third week of May this year. Haskapberries! I think I finally picked the last of them yesterday. The texture of these berries, which look like elongated blueberries and taste like a combination of tart boysenberry and wine grapes, is soft and juicier than blueberries. Since my haskapberries went bonkers this year, I thought I’d turn some into pie.
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